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Ingredients
2 teaspoons extra-virgin olive oil
1 small onion, peeled and finely chopped
1 carrot, peeled and finely chopped
2 ribs celery, finely chopped
2 cloves garlic, peeled and minced
5 cups chicken broth, homemade or low-sodium canned
2 green plantains, peeled and diced
1 bay leaf
1 teaspoon ground cumin, plus more to taste
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
¼ cup chopped cilantro leaves
Nutritional analysis per serving (4 servings)
59 grams carbs; 9 milligrams cholesterol; 317 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 1046 milligrams sodium; 10 grams protein; 30 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large heavy saucepan over medium heat. Add the onion, carrot, celery and garlic and cook until soft but not brown, about 3 to 4 minutes.
- Step 2
Add the chicken broth and bring to a boil. Add the plantains, bay leaf, cumin, the salt and pepper. Return the soup to a boil. Reduce the heat and simmer gently, uncovered, until the plantains are very tender, about 40 minutes.
- Step 3
Remove and discard the bay leaf. Place half of the soup in a blender or food processor and puree until smooth. Stir the puree into the remaining soup.
- Step 4
Just before serving, reheat the soup. Add additional salt or cumin if desired. Divide among 4 bowls, garnish with the cilantro and serve immediately.
Private Notes
Comments
No cumin. Used coriander and a little curry sauce. Delicious.
I don't know how much of a difference it makes, but I used yellow plantains and the recipe came out really good. It has a thicker curry consistency and mine turned out yellow (slightly lighter than broccoli cheddar). I also sliced the plantains about a third of an inch and then quartered them. If you love the flavor and slight sweetness of plantains, I would suggest bigger chunks. It contrasts really well with the saltiness of the soup. It has a rich umami flavor that was incredibly satisfying.
Hearty and delicious, although I can see why they didn't post any pictures (the color is not what I'd call appealing).